Tonneau-aged wine

The tannins in the wood are released into the wine. And compared to steel barrels, wood has a certain degree of air permeability. The release of tannins into the wine and the controlled micro-oxidation during aging promote wine stability (color, aroma) and extend its shelf life and storage potential. The winemaker distinguishes how often wine has already matured in a barrel, i.e. how often the barrel has already been "used." This is because with each additional "use" the described effect changes. One speaks of first, second, or third use. With a barrel volume slightly more than double that of a barrique, however, the wine comes into much less direct contact with the wood. This significantly changes the development and aging process.

The size and thus the described influence on wine development. But the barrels also differ visually and in handling. Barriques and tonneau barrels have only one opening: the bunghole. After all, they were transport barrels that had to be rolled. These barrel types are filled, emptied, and cleaned exclusively through a hole. A hose or wine siphon is needed to take samples. The (larger) wooden barrel is stationary. It has a manhole for cleaning the inside and usually also has a clear and residual drain. Wooden barrels often also have a tasting tap.

The choice of tonneau or barrique wine depends on the wine. The goal is always the same: full-bodied, full-bodied, yet precise wines. Their high stability should ensure long-lasting enjoyment and further improve with bottle ageing. Compared to "industrial" wines, which focus on primary aromas and are meant to be drunk quickly, this is a kind of slow-paced approach.